the yellow portion, constitutes for 1/3 of egg and 3/4 of calories, most of minerals and vitamins of egg
contains lecithin which is responsible for emulsification in products
yolks coagulates @ 149 - 158 degrees, color var. doesn't effect quality
AA - spread remains compact and yolk is firm and stands high, commonly used for frying and poaching
A - spread slight and yolk firm and stands fairly high, commonly used for frying and poaching
B - spread is wide, yold flattened and used in baking
should not be received over 45 degrees, improper handling deminishes quality
store 45 degrees or less and humidity of 70 - 80%
if fresh kept at 36 and below will keep 4 -5 weeks beyond pack date
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